Name: Chicken Ramen Stir Fry
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Asian-Inspired
Ingredients: 3 tablespoons regular soy sauce; 3 tablespoons dark soy sauce; 3 tablespoons hoisin sauce; 1 tablespoon oyster sauce; 1 tablespoon rice wine vinegar; 2 teaspoons sriracha; ¼ teaspoon white ground pepper; 3 (3‑ounce) packages of instant ramen noodles (discard flavor packets); 1 pound diced boneless skinless chicken breasts; 3 tablespoons vegetable oil (divided: 1 tablespoon and 2 tablespoons); 1 cup diced red bell pepper (1 medium); 1 cup sliced white button mushrooms; ½ cup diced sweet yellow onion; 1 cup broccoli florets, bite-size; 1 tablespoon minced garlic; 1 tablespoon grated fresh ginger; Optional garnish: 2 thinly sliced green onions, ½ tablespoon toasted sesame seeds

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I whip up this Chicken Ramen Stir Fry when I want a quick, flavor-packed meal—tender chicken, crisp veggies, and ramen noodles tossed together in a savory sauce that comes together in under an hour.

Why I’ll Love This Recipe

I love how fast and satisfying this stir fry is. The sauce balances soy, hoisin, and a touch of heat with sriracha, while the mix of vegetables adds texture and freshness. It’s an easy dish I’m always happy to make—perfect for busy weeknights or when I want something comforting but not from takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Sauce

3 tablespoons regular soy sauce
3 tablespoons dark soy sauce
3 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar
2 teaspoons sriracha
¼ teaspoon white ground pepper

For the Chicken and Noodles

3 (3-ounce) packages of instant ramen noodles (do not use the flavor packets)
1 pound diced boneless skinless chicken breasts
3 tablespoons vegetable oil (divided: 1 tablespoon and 2 tablespoons)

For the Vegetables

1 cup diced red bell pepper (1 medium red bell pepper)
1 cup sliced white button mushrooms
½ cup diced sweet yellow onion
1 cup broccoli florets, bite-size
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
Optional garnish: 2 thinly sliced green onions, ½ tablespoon toasted sesame seeds

Directions

I whisk the soy sauces, hoisin, oyster sauce, rice wine vinegar, sriracha, and white pepper together in a small bowl and set it aside.
I bring 6 cups of water to a low boil in a saucepan, drop in the ramen noodles for 1–2 minutes until they begin to soften, then drain and rinse them with cold water to stop the cooking. I set the noodles aside.
In a skillet over medium-high heat, I add 1 tablespoon of vegetable oil and cook the diced chicken for 4–5 minutes until done, then remove it and set it aside.
I add the remaining 2 tablespoons of oil to the skillet, then sauté the diced red pepper, mushrooms, and onion for about 2–3 minutes until they start to soften.
I toss in the broccoli and sauté just until it turns bright green, then add the garlic and ginger and cook for another minute.
With the heat off, I return the chicken to the skillet, add the noodles, pour the sauce over everything, and toss with tongs to coat.
Finally, I garnish with green onions and sesame seeds, and serve it hot.

Servings and timing

This recipe makes 6 servings and takes a total of 50 minutes (25 minutes prep, 25 minutes cooking).

Variations

I sometimes switch red bell pepper with yellow or green, depending on what I have. I can leave out the white pepper if needed. I may swap sriracha with a teaspoon of hot sauce or half a teaspoon of chili oil. When I want more veggies, I’ve tossed in snow peas, bok choy, bean sprouts, or water chestnuts. If I prefer dark meat, chicken thighs work great, or I swap in tofu to make it vegetarian.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. It also freezes well for up to 3 months. To reheat, I warm it gently on the stovetop or microwave until hot.

FAQs

What can I substitute for sriracha if I don’t have it?

I use 1 teaspoon of hot sauce or ½ teaspoon of chili oil instead—they both bring heat and flavor without sriracha.

Can I make this dish vegetarian?

Yes—I replace the chicken with tofu or any plant-based protein, and it still tastes great.

How do I avoid mushy veggies when reheating leftovers?

I gently reheat on low heat with a splash of water or soy sauce, stirring occasionally to keep the veggies crisp.

Is it okay to use fresh ramen or other noodles?

I find instant ramen works best due to its quick cook. Using fresh or different noodles usually just needs a bit more cooking time.

Can I prep parts of this in advance?

Absolutely! I cook and rinse the noodles ahead, and even chop the veggies and mix the sauce. When I’m ready, I just stir fry everything quickly.

Conclusion

I’m always impressed by how this Chicken Ramen Stir Fry delivers big flavor without much fuss. It’s the kind of meal I love throwing together on a busy night—satisfying and versatile. I keep coming back to this recipe again and again, and every time it hits the spot.

Chicken Ramen Stir Fry